Duck Scaloppini with Porcini and Rosemary sauce
from Everyday Gourmet with Justine Schofield
Ingredients
2 duck breast, skin removed and the duck cut in half horizontally and flatten out
½ tbsp olive oil
40g dried porcini, rehydrated in warm water for 10 minutes then roughly chopped
1 tsp capers
1 sprig of rosemary, leaves chopped
2 tbsp Marsala
200mL duck or chicken stock
10g butter
Products used
Method
- Heat oil in a large pan.
- Season the duck with salt and pepper.
- Sear on each side for 1 ½ minutes and then keep warm on a plate.
- Add the porcini, capers, rosemary and Marsala.
- Bring to boil and then add the stock. Reduce by half and then add butter. Stir to combine and then pour over the duck scaloppini.